This autumn inspired dip has a slight spiciness from chilies combined with sweet figs making a perfect baked cheese spread for those chilly fall evenings
Preheat oven to 400 degrees, place the hatch chiles on a parchment or foil lined sheet pan and spray them with cooking spray, roast until brown and blistered, about 15 minutes. Take out of the oven and cover with foil and let rest for 10 minutes; peel the charred skins of the chiles, seed and chop them. Turn down oven to 350 degrees
In a small mixing bowl combine the ricotta, orange zest, honey, garlic, hatch chiles, figs, salt, pepper, 2 tablespoons parmesan/romano cheese and thyme.
Pour into a non sticking sprayed baking dish and sprinkle the top with 2 tablespoons of parmesan/romano cheese, baked uncovered for 25 to 30 minutes until golden brown, if it does not brown, put it under the broiler for a few minutes. Let rest for 5 minutes before serving.
Serve with toasted baguette or crackers and garnish the top with chopped figs and a sprig of thyme